For the cucumber dip

For the sandwiches

2 slices brown, wholemeal or wholegrain gluten-free bread

1 slice sourdough bread

2 tsp hummus

1 celery stalk

4 thin slices carrot

Method

First, make the cucumber and yogurt dip. Grate the cucumber using the large-holed side of a grater. Transfer to a sieve and squeeze the liquid out with your hands. Combine with the remaining ingredients in a medium bowl and stir well.

Cut five 4 cm squares from the brown bread and four 4 cm squares from the sourdough and set aside. Spread the sourdough squares with hummus and the brown bread squares with 2tsp of the yoghurt dip.

On a large platter or tray, arrange the bread squares to form a checkerboard pattern with the brown bread in the corners and centre. Cut ten 5 cm long, thin pieces from the celery stalk to make crosses and place on the brown bread squares, then place the carrot slices on the sourdough squares to make noughts.